"The khao soi at Miya has all the components required for a great bowl of the northern Thai curry soup: bouncy egg noodles, slivers of raw red onion, chopped mustard greens, and a pile of cilantro all crowned with crispy noodles, roasted chile flakes, and a lime wedge for good measure. It's a symphony of rich, tart flavors and spicy and savory notes that truly embodies the cooking ideology of Thailand and ensures every flavor works in tandem."
"Ordering it medium to hot is the move - khao soi tends to be sweet, sometimes excessively, thanks to the coconut milk broth, and having an extra kick cuts through the richness with ease (don't worry, they know how not to go overboard at Miya). Pair a bowl of khao soi with a Thai iced tea, a welcomed balm for especially spicy bites."
"It's always fantastic to find a chef who infuses their heritage and passion in one spot. That's widely seen at Mercado La Paloma (including at the ever-popular Holbox), as well as at Komal. Chef Fátima Juárez and her partner in life and business Conrado Rivera debuted their restaurant in fall 2024, where they developed a stunning menu centered around the pre-Hispanic dishes Juárez grew up eating in Mexico City and Oaxaca using Indigenous corn sourced directly from farmers in Mexico and nixtamalized on-site."
Recommendations highlight standout Los Angeles-area dining options. Miya in Altadena serves khao soi with bouncy egg noodles, raw red onion, mustard greens, cilantro, crispy noodles, roasted chile flakes, and lime. The bowl balances rich coconut milk broth with spicy and savory elements; ordering medium to hot and pairing with Thai iced tea is suggested. Komal in Historic South-Central, opened fall 2024 by Chef Fátima Juárez and Conrado Rivera, features a masa-focused menu rooted in pre-Hispanic dishes from Mexico City and Oaxaca. Indigenous corn is sourced from farmers and nixtamalized on-site; early menu items include molotes de platano.
Read at Eater LA
Unable to calculate read time
Collection
[
|
...
]